California Spaghetti Salad
California Spaghetti Salad is a great summer side dish for gatherings. It's loaded with fresh veggies, full of flavor and can be made days in advance!
Servings: 12 -15 servings
Ingredients
- 16 ounce angel hair pasta cooked
- 1 pint cherry tomatoes
- 1 zucchini diced
- 1 cucumber diced
- 10 ounce bag of frozen peppers & onions
- 16 ounce Italian dressing
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Cook pasta according to package directions, drain and set aside to allow to cool.
- In a large serving bowl, whisk together Italian dressing, salt, pepper and Parmesan cheese.
- Add cooled pasta, tomatoes, zucchini, cucumbers, peppers, and onions to the bowl. Mix together.
- Cover and store in refrigerator for at least 2 hours or overnight.
- Toss gently prior to serving and enjoy!
Notes
Recipe Tips & Variations
- Feel free to swap out vegetables for other ones such as broccoli or anything else you desire.
- Other pasta shapes would work for this also such as thin spaghetti or rotini.
- Make a healthy version by swapping out the noodles for zucchini spirals.
- Can swap out parmesan cheese for something like feta cheese.
- Make sure to cool the pasta noodles before mixing everything together as it's best to serve when cold.
- Can make this spaghetti salad up to 3 days in advance. Make per directions and store in an airtight container in the fridge until ready to serve. Give it a gentle toss prior to serving.
- Store remaining leftovers in the fridge in an airtight container for up to 4 days.